Zucchini Potato And Cilantro Soup Recipes

Steps:

• In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
• In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
• When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Steps:

• Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
• Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
• Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

Steps:

• Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)

Steps:

• In a large saucepan cook the onion in the oil over moderately low heat, stirring until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes. Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes, or until the zucchini is tender. Remove the pan from the heat, stir in the coriander, and let the mixture cool. In a blender or food processor purée the mixture in batches, transferring the soup as it is puréed to a bowl. Stir in the lemon juice, season the soup with salt and pepper, and serve it at room temperature or chilled.

Steps:

• Chop vegies as roughly as you like.
• Saute with a tablespoon of butter.
• Add enough water to cover, add stock cubes.
• Cook until tender.
• Blend and mash the vegies (with fluid still in pot).
• Add the cream to taste (put more in if you prefer it creamier).
• Serve with salt and pepper to taste.

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
• Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

Steps:

• In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.